Quick & Easy

Beef panang curry

A classic Asian dish, this spicy panang curry sauce works beautifully with tender beef to create this flavour packed meal.
beef panang curry


Curry paste


1.Combine beef, kecap manis, garlic and half the oil in a medium bowl, turning the beef to coat. Cover; refrigerate for 1 hour.
2.Make curry paste: blend or process all the ingredients, except for peanuts, until smooth. Add peanuts; blend until combined.
3.Heat remaining oil in a wok or large frying pan; stir-fry ½ cup of the paste until fragrant. Add fish sauce, sugar and kaffir lime leaves; stir-fry 1 minute. Add coconut milk; bring to the boil. Reduce heat; simmer 10 minutes or until thickened.
4.Meanwhile, preheat an oiled grill pan (or barbecue or grill) over medium heat.
5.Cook beef on a heated grill pan for 3 minutes each side for medium rare. Transfer to a plate, cover; rest for 5 minutes. Slice beef thickly.
6.Stir beans and corn into wok; simmer 5 minutes or until just tender. Serve curry topped with beef, coriander and chilli.

Although the curry paste recipe makes 1 cup, you only need 1/2 cup for the curry recipe. Freeze the remaining paste for up to 3 months. The beef can be marinated and curry paste made up to 3 days ahead.


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